Country Salad (lidia Bastianich)

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• Servings: 5-6
• 1 lb cauliflower
• 3/4 lb small red potato
• 1 large crisp apple (1/2 lb. or so)
• 8 small radishes (about 6 ounces)
• 1 cup red onion, 1/4-inch dice
• 8 ounces imported italian asiago cheese, rind removed, cut in 1/4-inch cubes
• 1/2 cup toasted coarsely chopped walnuts
• 1 teaspoon kosher salt
• 1/4 cup extra-virgin olive oil
• 3 tablespoons cider vinegar
• 1 tablespoon chopped fresh italian parsley

Recipe

• 1 fill a pot or saucepan with 3 quarts water, and heat it to boiling.
• 2 tear off any tough leaves at the base of the cauliflower and cut out the core; break or cut the large branches in to small florets, drop them into the boiling water, and cook until tender, about 5 minutes.
• 3 lift from water, and drain well in a colander; when cool, put the florets in a large bowl.
• 4 as soon as the cauliflower is out of the pot, return the water to a boil and drop in the potatoes; cook them at a gentle boil just until a knife blade pierces the center easily--don't let them get mushy.
• 5 drain and briefly cool the potatoes; peel them while still warm, cut into 1/4-inch dice, and put them in the serving bowl with the cauliflower.
• 6 peel and core the apples; cut into 1/4-inch dice, and add to the salad bowl.
• 7 trim the radishes, quarter them in wedges, and drop into the bowl along with the diced onion, cubes of asiago, and toasted walnuts.
• 8 sprinkle the salt over the salad pieces and toss; drizzle the olive oil and vinegar over the salad and toss; sprinkle on the parsley and toss once more, and serve.